Refrigerator Squash Pickles w/ Zucchini and Yellow squash

With a plethora of squash this time of year, you need tons of easy recipes to use up your abundance!

I have been playing with all kinds of recipes for refrigerator pickles and sharing them with friends.(that’s a great way to find out if they are pretty good or not…LOL)

These are easy to make, just a little time consuming but well worth the effort.

Feel free to add things you may like into your mix.

Happy pickling!

• 7 cups thin sliced squashes
• 2 onions sliced thin
• 1/4 cup pickling salt

Slice your squashes and onions(I use a mandolin so I can get them very thin)

Now place them in a bowl and mix with the salt then let sit for about an hour.

Now prepare the brine while this mixture is salting

• 2 cups white vinegar
• 1-2 cups sugar (this is so you can adjust it to your liking)
• 1 teaspoon celery seed
• 1 teaspoon ground turmeric
• 2 teaspoons mustard seed
• 2 tablespoons whole allspice
• 1 tablespoon peppercorns

Mix all the brine ingredients into a pot, bring to a boil then turn off and let it rest till you are ready with your veggies.

Now place the squashes into into a colander then rinse well and drain

Now put the squash mixture into your jars, then pour the warm brine over the squash mixture. Place lids on the jars and let sit on the counter till cool, Now place in the fridge for at least 24 hours to blend and pickle.

Now enjoy!